Cut up two pounds of chuck steak; put it on to stew with salt, pepper
and a little nutmeg and the juice of a lemon.

Cook a few forcemeat
balls, made very small, and a few potatoes cut in small pieces.

Make
ready a crust as follows: Boil four or five large floury potatoes; when
done, strain and mash with salt and pepper, a little chopped parsley and
a little melted fat; mix it with two well-beaten eggs; then put a layer
of it around the bottom and sides of a deep pie-dish; lay in the stew,
cover with the balance of the potato; brush it over with the yolk of an
egg and bake in a quick oven till brown.